Home > Guidance Note-Safe Ground Spices

Introduction:

India is known world over as “The Home of Spices.” It is a leader in the global spice market and caters to around 48 percent of the demand for spices across the world. Spices are consumed in various forms such as whole spices, ground spices, oleoresins, extracts etc. Spices play an important role in enhancing the flavour and taste of processed foods. They are also used in medicine because of their carminative stimulating and digestive properties.

Why ground spices are adulterated?

Spices are high in value, and are often sold in ground or powdered form, making them a prime target for adulteration. Ground spices are often substituted with fillers, less expensive/low quality spices, flour, corn starch, sawdust etc. Sometimes toxic and potentially carcinogenic dyes are also added to older stocks to enhance their appearance and hide the presence of fillers. For example, metanil yellow colour and lead chromate used in turmeric; Sudan 1, a red dye, in chilli powder which is a category 3 carcinogen.

Effects of adulterated spices on our health:

Adulteration is primarily intended for economic gains. However, it may lead to serious health risks for the public. Consumption of adulterated spices for prolonged periods may result in stomach disorders, cancer, vomiting, diarrhoea, ulcers, liver disorders, skin disorders, neurotoxicity, etc.

Common adulteration in ground spices:

1. Black Pepper Powder – Addition of papaya seeds, starch and sawdust
2. Turmeric powder – Addition of lead chromate, metanil yellow, chalk powder or yellow soap stone powder and starch; substitution with other rhizomes e.g. arrow root etc.
3. Chillies powder – Addition of brick powder, salt powder or talc powder, artificial colours and dyes, colour, grit, sand, dirt, filth, saw dust, dried tomato skin
4. Asafoetida (Hing) – Addition of soap stone or other earthy material, starch, foreign resin
5. Coriander powder – Addition of animal dung powder, seed removed coriander
6. Oregano – Addition of other similar herbs and plant leaves
7. Curry Powder – Addition of Starch Powder and Sawdust
8. Cinnamon – Substitution with Cassia
9. Cumin – Addition of Grass Seeds coloured with charcoal, immature fennel
10. Saffron – Addition of coloured dried tendrils of Maize cob, Sandalwood dust, Tartrazine, Coconut threads
11. Cardamom – Substitution with de-oiled cardamom, artificial colourant (e.g. ‘apple green’, malachite green)

How to detect adulteration in ground spices at home:

Adulteration in ground spices can be checked at home by using simple test methods listed in Detect Adulteration with Rapid Test (DART) booklet published by FSSAI. This booklet is a compilation of common quick tests for detection of food adulterants at household level by citizens themselves.

How to report the sale of loose ground spices and adulteration?

• Consumers should inform the Food Safety Department about any illegal sale of loose ground spices in their areas. Anyone can report the problem relating to safety of food to the concerned state Food Safety Commissioners.
• Contact details of Food Safety Commissioners are available on FSSAI website www.fssai.gov.in
• Consumers can also share their concern through Food Safety Connect Portal or may register their complaint on FSSAI application which is available on Google Play Store.
• Consumers can also visit on (http://foodsmart.fssai.gov.in/home.html ) to become aware of other food safety / Labelling provisions.

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